Crab Cakes
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Servings
4 servings
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Calories
337 kcal
Crab Cakes
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Super loaded with lump crab meat, these crispy pan-fried crab cakes have a Panko-coated exterior and are easy to make at home!
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Ingredients
For the Crab Cakes
- 2 egg large
- 4 green onion about ½ cup, finely chopped
- 1 celery stalk about ⅓ cup, finely diced
- 1 tablespoon parsley finely chopped, fresh
- 3 tablespoons yogurt or mayonnaise, plain, Greek
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 ½ teaspoons Old Bay seasoning
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper freshly ground
- ⅛ teaspoon cayenne pepper
- 2 to 4 tablespoons dry breadcrumbs divided
- 1 pound crab meat picked over to remove shells, lump
- ½ cup panko breadcrumbs
- ¼ cup canola oil or grapeseed oil or similar neutral cooking oil
For the Dipping Sauce (Optional):
- ½ cup Greek yogurt nonfat plain
- 2 teaspoons lemon juice freshly squeezed
- 1 teaspoon Dijon mustard
- Pinch kosher salt
- 2 to 3 hot sauce dashes, optional
- ½ tablespoon parsley or basil (optional, chopped fresh
- ½ tablespoon cilantro or basil (optional, chopped fresh
Instructions
- To keep the crab cakes warm between batches, preheat the oven to 250°F.
- In a large bowl, beat the eggs. Add the green onions, celery, parsley, yogurt (or mayo), Dijon, Worcestershire, Old Bay, salt, black pepper, cayenne, and 2 tablespoons of the dry breadcrumbs. Stir to combine.
- Add the crab meat. Fold it in gently, being careful not to break up the meat too much.
- Judge the consistency; if the mixture is too wet and loose to form into patties, add 1 to 2 more tablespoons of the dry breadcrumbs as needed.
- Spread the Panko breadcrumbs into a wide, shallow bowl.
- Shape the crab mixture into 8 patties. Lightly coat in the Panko breadcrumbs, transferring them to a parchment-lined baking sheet as you go. Refrigerate for 30 minutes.
- Make the dipping sauce: stir together the yogurt, lemon juice, Dijon, salt, hot sauce, and parsley. Refrigerate until ready to serve.
- Line a large plate with paper towels and set near the stove. In a large nonstick skillet, heat 2 tablespoons of the oil over medium high heat. Once the oil is hot (but not smoking), carefully lower in the crab cakes in a single layer, ensuring they do not touch. Cook until golden on the first side, 3 to 4 minutes, then flip and continue cooking on the other side until golden and crisp, 3 to 4 minutes more. Transfer to the paper towel lined plate.
- Repeat with the remaining crab cakes, transferring them to the oven to keep warm as desired. Serve with the dipping sauce.
Notes
- TO STORE: Refrigerate leftover crab cakes in an airtight container for up to 2 days.
- TO STORE: Refrigerate leftover crab cakes in an airtight container for up to 2 days.
- TO REHEAT: Warm leftovers in a 300ºF oven or in a skillet over medium-low heat. You can also eat them cold or at room temperature.
- TO FREEZE: Store cooked or uncooked crab cakes in the freezer for up to a month. Thaw in the refrigerator and either reheat them or cook them according to the recipe instructions.
Nutrition Information
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Serving
2(of 8)
Calories
337kcal
(17%)
Carbohydrates
14g
(5%)
Protein
30g
(60%)
Fat
18g
(28%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
5g
(29%)
Monounsaturated Fat
10g
(50%)
Trans Fat
0.1g
(5%)
Cholesterol
131mg
(44%)
Potassium
454mg
(10%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
450IU
(9%)
Vitamin C
14mg
(16%)
Calcium
158mg
(16%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 337 kcal
% Daily Value*
| Serving | 2(of 8) | |
| Calories | 337kcal | 17% |
| Carbohydrates | 14g | 5% |
| Protein | 30g | 60% |
| Fat | 18g | 28% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 131mg | 44% |
| Potassium | 454mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 450IU | 9% |
| Vitamin C | 14mg | 16% |
| Calcium | 158mg | 16% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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